Description

This aggressive, high-protein fish is integral to rural diets in Cambodia. Its chewy, dense meat is suited for preservation — often sun-dried or fermented into “Prahok” (fish paste) that forms the base of many Cambodian sauces.

When grilled whole over coals, it’s dressed with tamarind, palm sugar, and herbs, creating a smoky, tangy flavor explosion. It’s also stewed in “Samlor Korko,” a vegetable-heavy broth.

Its firm texture can handle bold spices, bitter greens, and long simmering times without breaking down.

Snakehead is rich in collagen, iron, and omega-3s — contributing to skin health and energy levels in humid climates.

It’s a fish of resilience — built for endurance in both rivers and recipes.